4x Coq Au Vin

It's hard to improve on the classic Coq au Vin - so we simply haven't tried! We've treated this traditional French dish exactly as it should be, with tender chicken thigh being marinated and then slowly braised in rich red wine.

MICROWAVE: Based on 800W. Pierce film and cook (FROM FROZEN): 6-7 minutes, (FROM DEFROSTED) 2-3 minutes. Half way through cooking time, lift film carefully and stir once. Continue to heat until piping hot. Stir again before serving.

OVEN: Pierce film and place the risotto in its tray on a baking tray. Cook in a preheated oven at 190ºC/Fan 180ºC/Gas 4 until piping hot. (FROM FROZEN): 30-35 minutes, (FROM DEFROSTED): 20-25 minutes. Remove from oven and stir before serving. Garnish with a few rocket or basil leaves and parmesan shavings.

HOB: Defrost in refrigerator overnight. Remove film and empty contents into a saucepan. Heat gently, stirring occasionally, until piping hot. Sprinkle with chopped fresh parsley and serve with rice or potatoes.PLEASE NOTE: Cooking appliances vary in performance, these are guidelines only. Ensure product is piping hot throughout before serving. Do not reheat once cooked.

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